Chocolate Yogurt Clusters (Print)

Greek yogurt and fresh berries coated in dark chocolate, frozen to create a crunchy, refreshing treat.

# What you'll need:

→ Yogurt Filling

01 - 1 cup plain or vanilla Greek yogurt
02 - 1 tablespoon honey or maple syrup
03 - 1/2 cup mixed fresh berries (blueberries, raspberries, chopped strawberries)

→ Chocolate Coating

04 - 1 1/4 cups dark chocolate chips or chopped dark chocolate bar
05 - 1 tablespoon coconut oil (optional, for smoother coating)

# How To Make It:

01 - Line a baking sheet with parchment paper.
02 - In a bowl, mix Greek yogurt and honey until smooth, then gently fold in the fresh berries.
03 - Drop heaping tablespoons of the yogurt mixture onto the prepared baking sheet, shaping 12 clusters.
04 - Freeze the clusters for 1 to 2 hours until solid.
05 - Melt the dark chocolate and coconut oil together either in the microwave in 20-second intervals, stirring between each, or using a double boiler until smooth.
06 - Dip each frozen yogurt cluster into the melted chocolate, using a fork to coat completely. Allow excess chocolate to drip off before placing clusters back on the baking sheet.
07 - Freeze the chocolate-coated clusters for at least 15 minutes to set the coating.
08 - Serve frozen. Store any leftovers in an airtight container in the freezer.

# Expert Tips:

01 -
  • They taste like dessert but actually feel nourishing thanks to the protein-packed yogurt hiding under that chocolate shell.
  • The entire process takes barely any active time, and then your freezer does the work while you forget about them until you need a pick-me-up.
  • Once you make them once, you'll find yourself wanting them on repeat, tweaking with different berry combinations or even mixing in granola for crunch.
02 -
  • If your frozen yogurt clusters start melting while you're coating them, work in batches and return the remaining clusters to the freezer until you're ready for them.
  • The texture is best enjoyed straight from the freezer, but they'll soften at room temperature in minutes, so don't leave them sitting out.
03 -
  • Keep a small bowl of warm water nearby when dipping to clean your fork between clusters so old chocolate doesn't build up.
  • If your chocolate becomes too thick while coating, gently reheat it for another 10 seconds rather than adding more liquid, which can seize it.
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